400 gmfresh chestnuts½ficelle, cut into 5mm thick slices1clove of garlic, bruised40 gmbutter, melted150 gmpancetta, finely chopped½ tspfennel seeds100 gmwalnut halves1celery heart, thinly sliced widthways2red or yellow witlof, trimmed and leaves separated2heads of baby endive, trimmed, washed, dried and torn¼ cupwalnut oil1½ tbspaged red wine vinegar
Cut a cross into the top of each chestnut, then place in a hot char-grill pan and cook, turning, for 10-15 minutes over medium heat or until skins are burst and charred, and flesh soft. Cool slightly, but while still hot, peel away shells, then skin.
Rub bread slices on one side with garlic, brush lightly on both sides with butter, then toast both sides under a hot grill until golden.
Heat a heavy-based frying pan until hot, add pancetta and cook, tossing over high heat for 5 minutes or until golden. Add fennel seeds, walnuts and chestnuts and cook, tossing until lightly toasted.
Place celery heart, witlof and endive in a large bowl, then scatter with chestnuts and walnut mixture. In another bowl, whisk together oil and vinegar, season to taste with sea salt and freshly ground black pepper, drizzle with dressing and toss gently to combine. Divide salad among bowls and serve immediately with croûtons.